Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In...

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Detalles Bibliográficos
Autores principales: Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Dodig, Dejan, Ignjatović-Micić, Dragana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3189758/
https://www.ncbi.nlm.nih.gov/pubmed/22016634
http://dx.doi.org/10.3390/ijms12095878

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3189758/
https://www.ncbi.nlm.nih.gov/pubmed/22016634
http://dx.doi.org/10.3390/ijms12095878

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